Mushrooms are hard to grill, especially as kabobs. They split when skewered and will dry out when cooking. I have sometimes cooked the mushrooms in a little water before grilling them to get around this problem. You do not need … Continue reading
Category Archives: Mushrooms
Let your imagination guide you in the choice of vegetables to add to this Vegetable Fried Rice recipe. I found this recipe in a booklet published by Bick’s Pickles. I simple but very flavourful. I like to use many of … Continue reading
I like to incorporate fresh fruit when I make a green salad, especially a spinach salad. I still have some of those delicious wild blueberries which partner well with Brie. Bacon is often served with a spinach salad. However, it … Continue reading
Seven Layer Dinner is an easy to prepare entree that combines meat, vegetables and starch in one dish. This is one dish that you can vary to suit your tastes…..convert it to Six Layer Dinner, by removing the mushroom layer. … Continue reading
Marinated Mushrooms are a delightful appetizer that is best made the day before. The garlic and tarragon make the flavours pop. When I went to the Cordon Bleu Cookery School in London, they told us never to wash mushrooms, just … Continue reading
Steak, mushrooms and peppers are marinated in an herbed red wine and oil mixture and then made into kabobs which are barbecued. Often times you see prepared skewers for sale in the meat section of the local butcher shop or … Continue reading
Asparagus Strudel is the perfect vegetable and starch combination. When I made it this week, I served it with barbecued salmon and a green salad. The asparagus and other vegetables are stir fried and cook quickly. This waterless method will … Continue reading
While the barbecue is heating, pop the Roasted Portabello Mushrooms into the oven. They need to cook for about 20 – 25 minutes. They are easy to prepare and delicious with barbecued steaks or lamb chops. A nice variation is … Continue reading
Boeuf Bourguignonne, a recipe from the Burgundy area of France, is beef braised in red wine. It is a standard in French cuisine. The long cooking infuses the flavours, while the separate preparation of the onions and mushrooms adds a fresh … Continue reading
About ten years ago, Portabello mushrooms seemed to be the fashionable ingredient of the day. Portabello mushrooms are just grown up cremini mushrooms and cremini mushrooms are the original parent of today’s white mushroom. Mushrooms are commonly classified with vegetables, … Continue reading